Double Strawberry Sugar Cookies

Soft, buttery sugar cookies bursting with double strawberry flavor! Fresh strawberry pieces and strawberry flavoring give these cookies a beautiful pink color, fruity aroma, and irresistible sweetness.

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon strawberry extract
• ½ cup finely chopped fresh strawberries
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2–3 drops pink or red food coloring, optional

Strawberry Sugar Topping

• ¼ cup granulated sugar
• 1 tablespoon freeze-dried strawberry powder

Directions

1. Prepare the Oven

Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper.

2. Cream the Butter and Sugar

Beat the softened butter and granulated sugar together for 2–3 minutes, until light and fluffy.

Add the egg, vanilla extract, and strawberry extract.

Beat until well combined.

3. Add the Strawberries

Pat the chopped strawberries thoroughly dry with paper towels.

Gently fold them into the butter mixture.

If using food coloring, add it now and mix until the dough reaches your desired pink shade.

4. Combine the Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Gradually add the dry ingredients to the wet mixture.

Mix just until a soft dough forms.

Don’t overmix.

5. Make the Strawberry Sugar

Combine the granulated sugar and freeze-dried strawberry powder in a small bowl.

Mix well.

6. Shape the Cookies

Scoop approximately 1½ tablespoons of dough for each cookie.

Roll into balls.

Gently roll each ball in the strawberry sugar mixture.

Place them on the prepared baking sheets, leaving about 2 inches between each cookie.

Flatten slightly with your fingertips or the bottom of a glass.

7. Bake

Bake for approximately 9–12 minutes.

The edges should be set while the centers still look slightly soft.

Don’t overbake—the cookies will continue to firm up as they cool.

8. Cool

Allow the cookies to cool on the baking sheet for 5 minutes.

Transfer them to a wire rack to cool completely.

Optional Strawberry Glaze

For even more strawberry flavor, mix:

• ½ cup powdered sugar
• 1 tablespoon strawberry puree
• ½ teaspoon lemon juice

Drizzle over the cooled cookies and allow the glaze to set.

Tips for the Best Strawberry Cookies

Dry the fresh strawberries well: Too much moisture can make the dough sticky and cause the cookies to spread.

Don’t overbake: Slightly soft centers give these cookies their tender texture.

Use freeze-dried strawberries: They provide concentrated strawberry flavor without adding extra moisture.

Chill sticky dough: If the dough is difficult to handle, refrigerate it for 20–30 minutes before shaping.

Storage

Store the cookies in an airtight container at room temperature for 3–4 days.

You can also freeze baked cookies for up to 2 months.

Soft, buttery, sweet, and packed with strawberry flavor, these double strawberry sugar cookies are the perfect treat for strawberry lovers!